Kathleen Riemer



★★★★★ 1 vote


6 hard-cooked eggs, peeled
4 tbspmayonnaise
½ tsp yellow mustard
dash of ground pepper
whole black olives, to decorate eggs


1Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard and pepper. Fill whites with egg yolk mixture.
Cut olives in half, long ways. Put the half of olive in the center of every egg, this is going to be the spiders body. Cut a bunch of olives in half, then cut the half into fours. Use these as the legs. Place four on each side as if they are legs coming off of the spiders body.
Cover and refrigerate up to 24 hours.

About Deviled-Spider-Eggs

Course/Dish: Other Appetizers